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Mark, Hope all is well, After a year's worth of sharpening on the shapton's, I want to purchase a Gyuto in the 210-240 mm ($ 150 -300) range that is as much a step above my Wustoff as I can get. Particullary interested in the knife's abilty to take a very keen edge and keep it-- but tough enough to handle most general cutting chores (no bones). After perhaps TOO much reading, I know that good steel requires a competent craftsman to bring out it's potential. I am simply unable to grasp what money buys in grinds, fit finish and what the different steels offer through reading, so hoping you could recommend 3 - 5 knives that I could take a real hard look at. Thank you so much!!

If you've learned how to sharpen you are way ahead of the game. To get you a good knife we need to know what your interests are. You gave a very helpful answer to a couple of questions like shape, size and price range. Here are a few other questions and than I'll give you a few suggestions that you can consider.

Are you right handed? (not that important)Do you prefer carbon or stainless steel? Do you prefer a western handle or a Japanese handle?

Right handed, Would like to try octogannal or "d" handle but not overly importantI think I prefer carbon over stainless or at least carbon core (don't mind wiping em down and believe carbon has potential for better edge ) Definitely looking in the 210 mm range. Prefer 50/50 bevel and medium weight.

looking at the itto-ryu but wanted to consider at least 3-5 choices. thanks again

Here is 5 choices that all are carbon or carbon clad wa gyutos that are 210mm in length and in your price range. I think all of them would be excellent knives to try. I left off the Itto Ryu since you found that one. It's certainly a good knife too.

Tanaka 210mm Sekiso is all carbon, but an awesome performer and should be considered as well. The Tanaka Ginsan is all stainless, but the Ginsan (G3) core takes and holds a wicked edge and is easy to sharpen.

For those who've handled/experienced-- which of these would you select if you could only choose ONE (dang-it!!) This will be my first experience with eastern cutlery. I will be doing a variety of cutting (no bones/hard material), Love SHARP things and obsess over quality.

Thanks again,Clint

cedarhouse

Post subject: Re: I want to purchase a good gyuto.

Posted: Tue Dec 10, 2013 4:31 pm

Joined: Thu May 24, 2012 12:20 amPosts: 4152

Your list is very similar to my final list two purchases ago, I went with the Anryu Hammered 240mm, I am in love with this knife.

I still lust over the Masakage Yuki, and will have it one day, so I might recommend between the two.

The Takayuki underwhelms me because I love carbon steel, since you mentioned carbon as a criteria, you may consider eliminating that one.

Good luck.

SteveG

Post subject: Re: I want to purchase a good gyuto.

Posted: Tue Dec 10, 2013 4:48 pm

Forum Moderator

Joined: Tue Feb 05, 2013 12:00 pmPosts: 4586

Clint - interesting and varied choices!

For me personally -

#1: Masakage Yuki (I have this one and I LOVE it!)#2: Sakai Damascus Wa-Gyuto (mainly because of price/performance, but it's a little lighter/thinner than the others)#3: Anryu Hammered (really close w/Yuki - more $$ but nicer handle)#4: Yoshimune#5 Anryu Kurouchi Damascus

If you're trying to keep the price more reasonable, I'd pick the Sakai over the others in it's price range. The Takayuki is a really cool looking knife - but quite different than the Yuki. All stainless as well. Nice handle as well.

Honestly, any of those knives will probably knock your socks off. The Yoshi is a bit of a wildcard, since it's new.

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